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Carrot, cauliflower and heirloom baby tomato soup

Looking for easy recipes to keep you warm through this bone chilling weather. I have put together this two component soup which is veggies, broth, and voila! This simple soup is ready in 30 min.

Gluten Free

Yield: 4 servings

Time: 30 Min


2 teaspoons Extra virgin olive oil

1 white onion

1/2 cup celery

2 cloves garlic

12 large carrots peeled and diced

1 head of cauliflower

2 tablespoons white miso

6 cups chicken stock or vegetable (vegetarian option)

Baby heirloom tomatoes

Basil garnish

Cilantro garnish

Crushed black pepper


1. In a medium size pot add olive oil and garlic to cook on medium high heat. Once crispy (not browned) add onion. Cook until golden color.

2. Add celery, peeled/ diced carrots, and cauliflower to pot.

3. Cook vegetables till a bit "al dente" then add 6 cups broth and allow to simmer 10 min. till tender

4. Transfer ingredients in pot to an immersion blender, add miso, and pure the soup until smooth.

Garnish with baby heirloom tomatoes, basil, cilantro, crushed black pepper and sea salt.

Bon Appétit, Mes Amis!

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